Guest guest Posted March 9, 2002 Report Share Posted March 9, 2002 Anyone heard of or tried Adrienne's Papadini Lentil Bean Pasta? ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2002 Report Share Posted March 10, 2002 Yes, I have. I've used it a number of times and I have some in the pantry right now. I doubt the lentils have been properly soaked before being made into pasta, but I like it for certain things anyway. In my experience, it does much better with thick and/or creamy sauces. Mushroom cream sauce, stroganoff, and cheese sauces are the most natural. A tomatoe sauce might work, but it would need to be a very thick one. My wife likes it with just about any kind of sauce, but I'm much more picky. There's just something about the flavor and especially the texture that is helped by the thick creamy sauces, I think. It's a bit more troublesome to cook than ordinary pasta too. When I cook ordinary pasta, I will often skimp on water and use a smaller pot. I don't recommend doing that with the lentil pasta. It makes more of difference. It just occurred to me that it would also be good in small quantities in a miso- or dashi-based soup. I know that violates the thick and creamy thing, but I'm pretty sure it should be an exception. Hope that helps! --- In @y..., " Food From Afar " <foodfromafar@c...> wrote: > Anyone heard of or tried Adrienne's Papadini Lentil Bean Pasta? > > ine Quote Link to comment Share on other sites More sharing options...
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